Lobster Soup with Milk

Ingredients

• Meat of a small lobster
• three crackers rolled fine
• butter, size of an egg
• salt to taste
• pepper to taste
• a speck of cayenne
• a pint of boiling milk

Method

1. 1

   Mix all ingredients in the same pan and add the boiling milk gradually, stirring continuously.

2. 2

   Boil up once and serve.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 66. The excerpt below is the record exactly as published.

LOBSTER SOUP WITH MILK. Meat of a small lobster, chopped fine ; three crackers rolled fine ; butter, size of an egg ; salt and pepper to taste and a speck of cayenne. Mix all in the same pan, and add, gradually, a pint of boiling milk, stirring all the while. Boil up once and serve. GREEN TURTLE SOUP. HOW TO KILL A TURTLE. The day before the soup is to be made hang the turtle up by the hind fins, head down- wards, and cut off the head. Use a sharp knife, in order to perform the operation quickly Let him hang till the next day, that he may be well bled. Then separate the upper from the lower shell, and be careful in this operation not to cut the gall bladder, which if punc- tured, would completely destroy the flesh over which it ran. Take out the meat of the breast and cut it into half a dozen pieces. Remove the gall and entrails and throw them away. Separate the fins as near the shell as possible, take out the green fat and put it in SOUP. TT a dish by itself. Break the shell into pieces and put them into a soup-pot, cover with water, and boil sufficiently long to enable you to remove the mucilage or gelatinous sub- stance adhereing to the shells. Put this also on a separate dish. Then into the largest stew-pan you have put the head, fins, liver, lights, heart and all the flesh, a pound of ham, a dozen cloves, two or three bay leaves, a large bunch of sweet herbs, such as savory, mar- joram, basil, thyme, a bunch of parsley and an onion cut in slices. Cover all these with the liquor in which you boiled the shells, place the pan on the fire and simmer till the meat be thoroughly cooked. Then strain off the liquor through a fine sieve, and return it to the stew-pan and set aside. Cut the meat into suitable morsels. Put the herbs, onions, etc., into a separate saucepan with a quarter-pound of butter, two or three lumps of sugar and a bottle of Madeira. Let this simmer very slowly. While this is doing, melt half a pound of butter in another saucepan and thicken with flour, then add a pint of the liquor from the shells. Let this boil gently for a minute or two. When both of these sauce- pans are ready, strain the contents of the first, containing the herbs and wine, through a sieve, and this done, add both to the large stew-pan, containing the broth, then add the meat, the green fat and mucilage. Add the yoke of a dozen hard boiled eggs, the juice of two or three lemons and a dessert spoon of cayenne. Make all very hot and serve. If you have more than you require, pour the balance into stoneware crocks, and when cold cover and put in a cool place. It will keep a good while, and improve in flavor as the in- gredients have a chance to more thoroughly amalgamate and blend. When wanted for use, take especial care to make very hot, but without allowing it to boil, as that would spoil its true flavor. In the re-v:arming more wine may be added if desired. This soup is de- licious without the wine. The lemons should have a very thin rind ; should be put into the tureen and the soup poured over it. Cooking the lemon in this or any other soup often gives it a bitter taste. MUTTON BROTH. Take the fat from the liquor in which the leg of mutton has boiled. Add pepper, and a little salt, bearing in mind that mutton will not bear as much salt as beef or veal ; half a cup of raw rice, and half an onion. Boil all together half an hour. This is a delicious broth, and very easily digested. MUTTON SOUP. An excellent mutton soup : Take a leg of mutton, trim off all the fat you can get at ; put it, whole, in a kettle, cover it well with cold water, and set over the fire. When it boils, add salt enough to taste well ; half a cup of pearl barley ; let it boil four hours, keep- ing it covered with water all the time. About an hour before dinner-time, add two medium- sized onions, a sprig of sage, about eight or ten leaves. Some add celery, but it does not improve it for us. If you dislike the flavor the onions and sage give the meat, remove tne meat before putting them in. The cold meat, if made into a salad, the same as chicxeu salarf. is very good, the only soup-meat there is any taste left in that I know of. *S HOME DISSERTATIONS. MOCK TURTLE SOUP. S. R. AUSTIN, CHIEF COOK. The Stock. — Make from bones of any description, beef preferable. Eight gallons water, ten pounds meat bones, six carrots, onions and turnips, four blades of mace, one ounce cloves, one ounce of allspice, four laurel leaves, one-fourth ounce whole pep- pers, allspice whole, about two pounds block bones. To color stock and assist to flavor, take four pounds small scraps of meat or bones, eight leaves of sage and summer savory, with one pound butter. Put this in the oven and let brown slowly, with five carrots, five turnips, five onions, cut fine; when brown, put in the same two pounds of flour, stir up, and let all brown together; after brown, scrape it into the stock that is boiling on the fire, with the addition of a large spoon of salt and a teaspoon of pepper, and carimel enough to color a nice brown. Let all boil from ten to fifteen hours on a slow fire, until morning, then strain off ; use a very fine sieve ; let cool ; skim off all grease, then put on the fire and let boil slow ; season with pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.